Easy Bake Choclate Quick Oats Vs Regular Oats

These Chocolate Baked Oats are a little different than the current trending baked oats. They require ZERO blending and they come together in one bowl. Plus, they are dairy free, gluten free and EASYYYY!!! These baked oats are the perfect healthy breakfast or sweet treat!

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Baked oats are all the rage right now and I am totally hopping on the bandwagon! I am not a fan of the traditional, blended "Tik Tok" style oats, mostly because it requires a blender and don't own a large enough blender to make a whole big pan of oats!

In this recipe, I use just ONE bowl–dump everything in, pour into a pan, bake and DONE! I'll make a batch of these on Sunday and have them for breakfast or for a sweet treat all week long. They are hearty, filling and just the right amount of sweet!

WHY YOU'LL LOVE THIS RECIPE

• It's super easy and all comes together in one bowl.
• These oats are perfect for making ahead of time for a quick and easy breakfast all week long.
• This recipe is dairy free, gluten free and super simple!
• This recipe contains no refined sugar.
• There is an option to add an amazing Greek yogurt topping that takes it over the top!

RECIPE INGREDIENTS

You'll need the following ingredients to make these delicious Chocolate Baked Oats:

INGREDIENT NOTES

Oats: I like the texture of old fashioned rolled oats, but quick cooking oats work too. I don't recommended steel cut, as the mixture gets a bit mushy.

Milk: Any type of milk here will work! If you want to keep it dairy free, oat milk works really well!

Coffee: Yep, coffee!!! I love this addition because it really brings out the flavor of the cocoa powder, without having any sort of a coffee taste at all.

Maple Syrup: This serves as the sweetener in these Chocolate Baked Oats, along with the chocolate chips. There is no other sugar in this recipe.

Banana: The banana, along with the eggs, act as a binder for all the ingredients. It also helps keep the oats nice and moist without adding oil.

HOW TO MAKE CHOCOLATE BAKED OATS: STEP BY STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!

Step 1: Start by mashing up your banana. A fork or potato masher work great!

Step 2: Add all other ingredients to the bowl

Step 3: Mix with a wooden spoon 1-2 minutes until all of the ingredients are well incorporated.

Step 4: Pour mixture into a 9 x 9 baking pan sprayed with cooking spray.

Step 5: Top with more chocolate chips (optional!)

Step 6: Bake at 375 for 25-30 minutes.

FREQUENTLY ASKED QUESTIONS

What else can I mix in with these chocolate baked oats?

Nuts would give these oats a nice crunch! Different varieties of chocolate would be great too! To make the banana flavor stand out more, add an extra 1/2 cup of banana and throw in some banana chips to the mix!

Do I need to refrigerate baked oatmeal?

Since this recipe contains eggs, they need to be stored, covered in the fridge. They will last up to 4 days covered tightly with foil.

Which oats are best for baked oats?

Old fashioned rolled oats give the baked oats the absolute best texture. Quick cooking oats work fine too, however they have a shorter cooking time and I find they get slightly softer when baked. I would avoid steel cut oats, as they make the dish too soft and mushy.

How long do baked oats last in the fridge?

These chocolate baked oats will last up to 4 days in the fridge, covered with foil.

Can you make baked oats without banana?

The banana in this recipe binds everything together without using any oil. However, you can substitute the banana for one tablespoon of oil.

Can I make chocolate baked oats without eggs?

To make this recipe without eggs, simply substitute 2 tablespoons of flaxseed mixed with 6 tablespoons of water in place of the eggs.

How can I make this recipe vegan?

Easy! Just two substitutions. Eggs: Substitute 2 tablespoons of flaxseed mixed with 6 tablespoons of water in place of the eggs. Chocolate: Just ensure the chocolate is marked vegan or check the label for animal products. Trader Joes chocolate chips, for example, contain no non-vegan additives.

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For the chocolate oats

• 3 cups rolled or old fashioned oats See Note 1
• 2 eggs
• 1/2 cup brewed coffee
• 1 cup oat milk See Note 2
• 1 large banana, mashed (about 1/2 cup)
• 2 tsp vanilla
• 3/4 cup maple syrup
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup chocolate chips plus more for sprinkling

For the optional Greek yogurt topping

• 1 cup Greek yogurt any kind (full fat, low fat, etc)
• 2 tsp vanilla
• 1/4 cup brown sugar

• Preheat oven to 375 and spray a 9 x 9 baking dish with cooking spray.

• In a large bowl, combine all ingredients for the chocolate oats. With a wooden spoon, stir about 30 seconds to a minute until everything is well combined and you have a thick batter. It will be about the thickness of pancake batter.

• Pour mixture into a the baking pan. Top with extra chocolate chips, if desired.

• Bake for 25-30 minutes until a toothpick inserted into the center comes out clean and oat mixture is slightly firm to the touch.

• While oats are baking, you can make the optional Greek yogurt topping, if you like! Whisk together Greek yogurt, brown sugar and vanilla.

• Allow the baked oats to cool, then cut into squares and top with the Greek yogurt, if using.

Note 1: Old fashioned rolled oats give the baked oats the absolute best texture. Quick cooking oats work fine too, however they have a shorter cooking time and I find they get slightly softer when baked. I would avoid steel cut oats, as they make the dish too soft and mushy.

Note 2: Any non-dairy milk will work! Regular milk works great too if you aren't concerned with making this recipe dairy free!

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Source: https://getonmyplate.com/chocolate-baked-oats/

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